Parmesan Roasted Cauliflower
To make Parmesan Roasted Cauliflower, coat the vegetables lightly, roast them hot enough to brown the edges, and finish them while they are still hot and willing. This lands because the oven gets enough heat to roast instead of politely steaming.
This Parmesan roasted cauliflower coats the florets lightly, then roasts them hot enough to brown the edges before Parmesan gets added near the end. It's a simple side that converts cauliflower skeptics.
It's a good side dish for a weeknight dinner. Give the cauliflower space on the pan so it roasts instead of steams.
Ingredients
- 1 1/2 pounds cauliflower
- 2 tablespoons olive oil
- 1 tablespoon parmesan
- 1/2 cup garlic
- 1/2 teaspoon black pepper
Instructions
- 1Heat the oven to 425°F and line a sheet pan.
- 2Toss the cauliflower with oil, parmesan, and the seasonings until evenly coated.
- 3Spread everything into one layer with some breathing room.
- 4Roast until browned around the edges and tender in the center, flipping once halfway if needed.
- 5Finish with the garlic while still hot.
Pro Tips
- Crowding kills roasting faster than almost anything.
- A hot oven matters more than fancy seasoning.
- Finish with acid or cheese only after the roasting is done.
Substitutions
Storage Instructions
Store refrigerated for up to 4 days and reheat in a hot oven.
Make Ahead
Cut the vegetables ahead and roast just before serving.
Frequently Asked Questions
Can I make Parmesan Roasted Cauliflower ahead of time?
Yes. Cut the vegetables ahead and roast just before serving.
How do I store leftover Parmesan Roasted Cauliflower?
Store refrigerated for up to 4 days and reheat in a hot oven.
Can I freeze Parmesan Roasted Cauliflower?
Usually yes. Cool it completely, pack it well, and freeze for up to 2 months if the texture of the dish supports it.
What should I serve with Parmesan Roasted Cauliflower?
Parmesan Roasted Cauliflower works best with simple sides or toppings that support the main texture instead of competing with it.